Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1887-02-13
CHARLOTTE RUssEs AND CREAM.

! Charlotte Russe-TaSe two-qusrt
mold; line with lady tiogers put pack
age of gelatipe in half q pint of cream
sweetened with seven ounces of sugar;
! set over the fire 10 dissolve; add two
| pints of rich cream to the miXture; set
/ on ice until cool; pour into the mold :;
ornament the top with whipped cream or
or meringue; set on ice.
Plain Charlotte Russo Cut slices CT
sponge cake and tit in the bottom of 8
mould; fill with cream made of one pint
Of whipped cream favored with vanilla;
add two eggs and half pound of puiver-
| lied sugar. Mix and set on ice.
Rich Charlotte Russe-Take two pints
of rich mix and soak three-quariers OF q
package Of gelatlne in it; make CuStard
of a quart OF milk, s. pound OF sugar, and
the yelks Of eight eggs; add the gelatine
and two teaSpOOnsful of extract of vanilla
When it begins to CONCEAL stir in quart
of rich cream, whipped 10 q frolh. Line
the mold with stale sponge cake; set in
ice.
Lemon Charlotte Russe-Split ten dozen
lady tGgers, or use slices Of any kind Of
cake; lay in mold. Put half of Il box Of
gelatine into Il pint of milk; sets%here
it Will dissolve; whip three pints Of cream
to frUth; beat the yelks of three e2gs
and mix hatt 4 pound Of sugar; then best
the whites and add them; strain the
gelatire over them; stir quickly; mix in
the cream; flavor with tAe uice of ten
lemons; pour in mould. Set on ice;
ORR ament the top with whipped cream.
Charlotte Russo without E9gs-Make a
pint of calves foot Jelly, sweeteu with
half 2 pound of sugar, whip pint Of
cream, add the grated rind of one lemon
and the Juice of two. When it begins to
thicken pour in q mold lined with sponge
cake.
Soutfle Russe-Bol three pints of milk,
half 6 60x of gelatine and four eggs
Sweeten and favor. Stir in the whites
of four eggs, beaten stiff. Pour in moIds
and eaten with whipped cream
Rock Cream-Boil one cup of rice in
sweet milk, add two tablespoons Of loaf
sugar, pour in dish and ornament with
current Jelly. Beat the whites Of five
eggs with half a teacup of sugar and
same of cream. Flavor and pour on the
rice.
Spanish Cresm-Dissolve half box OF
galaune in half pint of milk; beat six
eggs very light, mix the yelks with boil
ing milk. and the gelstine. Sweeten and
flavor with extract of vanilla. Pour
whites of the eggs we'll beaten on top.
Poor in jelly molds.
Russian Cream-Boil an ounce of CELIA
tine in three pints of rich milk; add the
beaten yelks of five eggs and half pound
of sugar; mix and let cool; strain and set
on ice. When it begins to CONCEAL beat
in the whites of the eggs. Flavor with
extract Of oranges.
Bsvariah Cream-Sweeten and churn
pint Of cream to q froth; dissolve two
tablespoonful of gelatlne in warm water
and stir in the cream. Set in cool
place,
Velvet Cream-Take two tablespoons
each of strawberry and currant Jelly, two
tablespoons of sugar, the white OF two
eggs beaten; whip . pint OF cream and
beat altogether.
Swans Down CreGm-Whip pint of
rich cream, then beat to froth the whites
of three eggs. Sweeten with cup of
sugar and flavor with essence of bitter
almond. Beat altogether, pour in glass
dish and set in bowl of hacked ice to
send to the table. Eat with cake.
Carolina cream-Dissolve an ounce of |
gelatine in pint Of rich milk; put in a |
saucepan, with three ounces of sugar !
and half pint of cream. Add t5Sthis |
mixture eight ounces of any kind of fruit |
preserve. Mix smooth; stir until cool. |